Kathal kofta

 

One of the yummiest from my favourite list, yes here I am with  'jackfruit kofta' or  'kathal kofta'.

 Kathal kofta: Though its curry is a famous meal kofta has another place in the heart of foodies.

Kathal or Jackfruit: Though Jackfruit is one of the many vegetables of the world, it is Indian originated vegetable around 3000 to 6000 years ago that has been traced by the archaeological department of India. Because of Its rooted history with India, this vegetable also has a cultural connection with this land. It is a tropical vegetable and was first raised in the rainforest of India according to evidence but it is highly consummate in South and Southeast Asia. 

Jackfruit is consumed in both ripe and unripe form along with it has ample varieties not only in respect of sizes and shapes but also in taste. Each variety has its own taste but all the varieties are equally benefitted.

Nutritional value: Rich in fibre so good for bowler movement and also gives the feel of being fuller apart from it its yellow colour is caused by carotenoids that are rich in antioxidants which boost immunity. more yellow in colour indicates more carotenoids encompasses. Moreover, vitamin A, vitamin C, thiamine, riboflavin, potassium, calcium, phosphorus, iron and many more minerals are found in Jackfruit.

Let's jump to the main recipe which is delicious jackfruit kofta...

for 4 adults ingredients... unripe jackfruit: 250 gm
boiled potato: 2 average in size
onion: 4 average in size
garlic: a fist of
ginger paste: 1 tablespoon
green chilli: as per your taste (2 average in size recommended)
finely chopped coriander for garnishing
cashew and raisins: half cup for filling in koftas

now come to the dry spices...

red chillies:2
mustered oil: around 200gm
jeera and pachforan: 1 teaspoon
garam masal: 2 teaspoon
kashmiri lal mirch: half teaspoon
sugar: 1 teaspoon

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Preparation of koftas: Kofta is a ball-kind structure made of veggies or anything you want to go with as potato kofta, cabbage kofta, mutton kofta and many more. so basically one should be suggested to make balls from jackfruit... of course, small balls as it is not for playing... jokes apart...  treat a particular vegetable in a way so that it can be framed in that round ball shape.

 So here jackfruit along with potatoes should be boiled up to 2 whistles then all the seeds must be uncovered because the peel of jackfruit seeds is hard to eat. After this process mash the jackfruit and potato properly then add 1 teaspoon of garam masala, 1 teaspoon of mango powder, salt 1 and a half teaspoon and last but not least, our all-time favourite coriander for encompasses rich flavour. Make the small balls with all the mixture. After that add one piece of cashew and raisin to each ball then make it round again with the help of some oil in the hand as jackfruit is sticky in texture, remember raisin must be in the centre of the ball otherwise, it will burst to come in touch with the oil while frying Koftas.

Heat the pan, add mustard oil and let it heat up to fry all the jackfruit balls or koftas till it comes in brown colour. Take all the koftas aside.

Grevy making: Heat the pan once again add oil, then heeng, jeera, Pachforan and onion one by one let it brown

  add the paste of onion, ginger, garlic and chilli, and let all these cook together
Add salt, turmeric, hot spices, red chilli powder and sugar as per the given quantity and allow these to cook together till the segregation of oil from the spices.
Add water to form a rich gravy and let it boil. remember water should not be more than the requirement otherwise, it will mitigate the flavour of your curry.

Last, add koftas to the gravy and garnish it with fresh green coriander.

So this way it's all designated the rich spicy gravy and flavoured, mouthwatering koftas within. It will go with soft roti or Parata or lachha paratha or bedmi puri and rice. As per my advice, bedmi puri with jackfruit kofta is one of the duals to bang up. You may try it with different things of your choice.

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